Name: Easy Small Batch Easter Egg Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 cupcakes
Cuisine: American
Ingredients: 0.65 cup all purpose flour; 0.75 tsp baking powder; 0.125 tsp Kosher salt; 0.25 cup unsalted butter; 6 tablespoons granulated sugar; 1 egg; 2 teaspoons pure vanilla extract; 0.33 cup whole buttermilk; 2 teaspoons neutral oil; batch small batch chocolate buttercream; 18 mini egg candies

Easy Small Batch Easter Egg Cupcakes cover

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Easy Small Batch Easter Egg Cupcakes

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Ingredients

Warning0 allergens identified

Instructions

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Buttermilk Cupcakes

Preheat the oven to 350°F (177°C) and line a standard cupcake pan with 6 paper cupcake liners. Then, whisk the all purpose flour, baking powder, and Kosher salt in a small bowl. Set aside.

Add the softened unsalted butter and granulated sugar to a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugar until it's very light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure everything is well-mixed. Then, mix in the egg and vanilla extract until smooth.

Add the flour mixture to the wet ingredients. Mix until the batter is about 75% combined. Then, add the buttermilk and neutral oil. Mix just until the batter comes together. Don't over-mix or the cupcakes will come out dense and dry!

Using a cupcake scoop, evenly divide the batter between the cupcake liners. They should be about ⅔rds full.

Bake the cupcakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Frosting and Decoration

Fit a piping bag with a large swirl tip. Use a rubber spatula to transfer the chocolate buttercream to the piping bag.

Pipe the cooled cupcakes with the chocolate frosting in a nest shape. Don't pipe the buttercream too high! You want it to be fairly level so the frosting looks like bird's nests.

Right before serving, gently press 3 mini egg candies in the center of each chocolate buttercream nest. Enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring your eggs, buttermilk, and butter to room temperature before mixing to ensure a smooth, even batter that bakes uniformly and produces tender, moist cupcakes.
Oil Over Butter for Moisture 🛢️
The neutral oil in this recipe keeps the cupcakes incredibly moist and tender—don't substitute it with all butter, as it won't yield the same light, fluffy texture.
Don't Overmix the Batter 🎂
Mix until just combined after adding dry ingredients to avoid developing gluten, which will make your cupcakes dense and tough instead of light and fluffy.
Protect Egg Candies During Baking 🥚
Press the mini egg candies into the cupcake batter after it's in the liner so they stay centered and don't sink to the bottom or melt into the cake.
Cool Completely Before Frosting 🧊
Let cupcakes cool to room temperature in the pan for 10 minutes, then on a wire rack, before applying chocolate buttercream to prevent melting and achieve clean, beautiful piping.